These Pumpkin Cheesecake Brownies are a must try dessert this fall. Thick, fudgy one pot brownies topped with a simple, delicious spiced pumpkin cheesecake. Fall perfection.
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I’m here to tell you I want all the pumpkin desserts now and forever. Starting with my new favorite, these Pumpkin Cheesecake Brownies.
Let’s Talk About These Brownies
First of all, these brownies are a one pot wonder. This is a major bonus when there are several components to one dessert. The less dishes the better!
The brownie base on these bars is ultra fudgy. We’re talking thicccck. For me, that is the way brownies should be. If you’re a cakey kind of brownie person, these might not be for you.
Lastly, the brownie base ingredients are simple and you’ll have them on hand already.
That Pumpkin Cheesecake
It’s perfeclty pumpkin-y and spiced just right with all our favorite warm fall spices.
Not only is it spiced just right for fall but it’s so dang creamy. I love the combination of the thick, fudgy brownie with the light, creamy cheesecake. It’s just so good.
Ingredients for Brownie Layer
Ingredients for Pumpkin Cheesecake Layer
I know the ingredient list is a liiitle longer than my typical recipe but they are all simple and easy to find which is always how I operate. I’m betting you have lots of them at home already too.
How to Make Pumpkin Cheesecake Brownies
Start by making the brownies. Heat a large heavy bottomed pot over medium-low heat. Melt the butter. Stir in the cocoa powder and sugar and stir until the sugar dissolves.
Remove the pot from the heat and stir in the vanilla. Let the mixture cool for 5 minutes.
Stir in the eggs. Once combined, add flour, baking powder and salt. That’s all there is to it.
To get that gorgeous design on top, scoop out 1/2 cup of the batter and set it aside for later. Pour the remaining batter in a greased 13×9 pan. Set aside.
Now it’s time for the cheesecake layer. Start by creaming your cream cheese in a stand mixer or with a hand mixer. For cheesecake, it’s really important to get it creamed well together so I don’t do it by hand unless that’s my only option.
Once the cream cheese is smooth, add the pumpkin, brown sugar, cinnamon and cloves. Cream together until smooth and well combined. Add eggs, one at a time, until it just comes together.
You don’t want to overbeat cheesecake which can lead it to crack by adding in too much air to the batter. It will basically rise too much then fall and crack. No good.
Pour the cheesecake batter over the brownie batter and carefully smooth it with a rubber spatula.
Now it’s time for the really fun part. Dollop on little spoonfuls of the reserved brownie batter all over the top of the cheesecake batter.
Get artistic and create whatever pattern you want by dragging a butter knife through the cheesecake layer in one direction. Don’t drag through the brownie batter.
You can do vertical lines, swirls or a mixture of both. I dragged mine vertically in both directions for a fun pattern.
Bake at 350 degrees for about 40 minutes. Cool completely before serving and refrigerate. I prefer them served chilled.
The combination of the thick, rich, fudgy brownie with the light, slightly spiced pumpkin cheesecake is kind of perfection.
If you love different textures in your desserts you will definitely love this one.
These pumpkin cheesecake brownies are the perfect treat for your family or a little something sweet to gift a friend or neighbor.
More Desserts for Fall:
Pumpkin Cheesecake Brownies
For the Brownie Layer:
- 3/4 cup butter
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 Tbsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
For the Pumpkin Cheesecake Filling:
- 8 oz. cream cheese, room temperature
- 3/4 cup pumpkin puree
- 2/3 cup brown sugar
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground cloves
- 2 large eggs, room temperature
- Preheat oven to 350 degrees. Spray a 13×9 pan with nonstick spray and set aside.
- Heat a large pot over medium heat. Add butter and melt. Stir in cocoa powder and sugar. Stir until sugar dissolves. Remove from heat and allow to cool for 5 minutes.
- Stir eggs and vanilla into cocoa mixture. Add flour, baking powder and salt. Fold until you no longer see any white streaks. Measure out 1/2 cup brownie batter and set aside. Pour remaining batter into the prepared pan and smooth out. Set aside.
- To make the pumpkin cheesecake filling: in the bowl of a stand mixer, cream the cream cheese. Add pumpkin, brown sugar, cinnamon, ginger and cloves. Mix until just combined. Add eggs and mix again until it just comes together. Dollop over the brownie batter and carefully spread.
- Take remaining brownie batter and drop dollops over the top of the cheeseake filling. Drag a butter knife through the cheesecake layer to create a fun pattern on the top. Go both directions vertically.
- Bake for 40 minutes, or until the cheesecake layer no longer giggles. Remove from oven and allow to cool completely. Cover and store in the refrigerator.